Preview Guest chefs 2023
Guest Chefs at Restaurant Ikarus
Guest Chef Januery 2013: Davide Scabin
30 years ago, it could not have been foreseen that Davide Scabin would become a magnificent chef one day. At that time, he was still touring the country as a representative for cosmetics. But he didn’t stick at this job for long.
Luckily, Scabin felt compelled to pursue the subject of beauty – the beauty of food and its preparation. So it is very appropriate that his restaurant Combal.Zero is based close to Turin at the Museum of Contemporary Art. Here, this trailblazer of modern art & food design does away with all the clichés of Italian cuisine. The ingredients, forms, textures and temperatures are all precisely coordinated – even the rhythm at which the courses are served is clearly specified. With his trademark “Il Gusto della Forma”, Scabin is one of the most important representatives of pioneering cuisine. His culinary works of art have been awarded 2 stars in the Guide Michelin.
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.